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In a medium saucepan, heat oil and sauté onion until translucent.
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Pour the stock and bring to a boil.
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Add tofu, shrimp puffs and leeks.
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Thicken with the dissolved cornstarch mixture.
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Stir until stock slightly thickens and becomes transparent.
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Season with salt and pepper to taste. Turn off heat.
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Stir in egg gently until it forms thread like effect consistency. Remove from heat.
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Garnish with green onions. Serve hot.